28/03/2026
Another beautiful night with and 🤩
We start downstairs with arrival drinks of Brut Reserve and welcoming you all with Chefs iconic snacks and the gorgeous set up made by the team
•Chef Askews red prawns in Singapore marinade & mango salsa
•Dill pickled Carlingford oysters and buttermilk on crushed ice
•TheArtSchools award winning charcuterie board followed along with marinated Gordal olives and ArtSchool breads
•Salt aged ox cheek bonbon with wholegrain mustard & honey mayonnaise
• Layered crispy potato terrine with capers, shallot & tarragon emulsion
•Organic hen eggs, black truffle & Jersey Royal frittata
After arrival drinks and snacks for our exclusive guests, Chef Paul Askew carried out a speech then welcomed in some of his favourites dishes from
• Fillet of Hake with curly kale, pommes mousseline and Southport potted shrimp with a Chardonnay & butter dressing
• Stuffed breast of corned Guinea fowl with tarragon mouse, ratté potatoes, parsnip purée, chanterelles, baby leeks served with a green grape and verju velouté
•Roast tranche of turmeric spiced cauliflower served with Tabouleh buckwheat, roasted pine nuts, pomegranate dressing, vadouvan sauce and winter leaves.
We finish of the evening with the desert of a “Valrhona Caraïbe chocolate & malted mouse gateau with salted caramel ice cream! A way evening must go! With guests exploring new jewellery and the interior from Aston Martin.
A night that we won’t ever forget! We are filled with joy to work with and and are looking forward to future events with you 🥂🤩
